Buckwheat Pancakes

Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup.

1½ cups all-purpose flour, unbleached
½ cup buckwheat flour
2 tsp. baking powder
½ tsp. baking soda
2 tsp. sugar
½ tsp. kosher salt
3 large eggs, room temperature
2 Tbsp. unsalted butter, melted, room temperature, for serving
1½ cups buttermilk
1 tsp. pure vanilla extract
safflower oil, for griddling

Garnish:
butter
pure maple syrup

Preheat oven to 200°F (95°C).

In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.

Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 tsp. oil; wipe with a paper towel to leave a thin film. Pour ¼ cup batter per pancake onto skillet, leaving 1" between each.

Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2-3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more.

Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve.

Serve with butter and syrup.

Makes 4 servings.